I had talked to you about this delicioussummer gazpacho I had prepared a while ago. I had so much fun creating this recipe. Especially as I played with color, using yellowtomatoes and pepper for one batch, and the red variety for another batch. This summer soup is finished with a topping made of shrimp, cherry tomatoes, and cucumber.

Friends who came over to share it with us loved it. I hope you love it too!

I LOVE the colors of your gazpacho. I made a big bowl of it last week to enjoy in our hot weather here in northern Canada, but now I’m excited to try your version. The toppings idea sounds really great!

Béatrice Peltre is a food writer, stylist and photographer working out of her home studio in Boston.
She is a regular contributor to the Boston Globe Food Section, and her work has appeared in many publications
such as Saveur, Food and Wine, Whole Living, Fine Cooking, the Wall Street Journal, NPR, the Huffington Post,
the Washington Post, the Chicago Tribune, Edible Boston, Living France, the New York Times Diner’s Journal,
and in many other international magazines.